Mac and Cheese Kit

You will receive:

Rustichella Maccheroni 500g

Red Carbury Cheddar 200g

White Carbury Cheddar 200g

Sheridans Mac & Cheese, What you will need:

500g Rustichella macaroni

Achill sea salt

50g unsalted butter

45g all-purpose flour

940 ml whole milk

1 clove garlic, finely grated

1 teaspoon smoked or sweet paprika

Freshly ground pepper

340g white Cheddar or Gruyere cheese, grated

340g red cheddar, grated

Optional Toppings:

1 cup coarse bread crumbs or crumbled buttery crackers

4 tablespoons melted butter or olive oil

70g finely grated Parmesan cheese (optional)

Sea salt and freshly ground pepper

1. Cook pasta in a large pot of salted boiling water until it’s al dente. (Its going to cook more in the oven so you really don’t want to over cook at this point) Drain pasta and set aside to cool at room temp.
2. Next we will make the roux sauce base. Use a thick bottomed pot, large enough to mix everything at the end. Add butter at medium heat and melt. Whisk in flour and cook, whisking constantly, until the flour is foamy and just turning light golden brown, approx 4 minutes. The smell will take on a slightly nutty aroma and less raw flour smell. Slowly whisk in milk to avoid clumping. Some immediate clumping will occur- just keep whisking! Add garlic, paprika and season with salt and pepper. Bring to a light simmer, constantly whisking and paying attention to the edges of the pot to make sure all is incorporated and not burning at edges or bottom.
3. Add grated cheese and whisk to blend until the cheese is melted. If sauce seems loose don’t worry, it will thicken as you bake the mac & cheese. Season with salt and pepper and add cooled (not chilled) cooked pasta, stirring to coat well.
4. Heat oven to 230 C
5. Make the optional topping: Mix bread crumbs, melted butter and Parmesan (optional). Season with salt and pepper and mix well to ensure the bread crumbs are evenly coated.
6. Transfer the macaroni and cheese mixture to 9 x 13 baking dish and cover with bread crumb mixture, if using. Bake until mac & cheese is thick and bubbly, and bread crumbs are evenly golden brown, 25 to 30 minutes. If your brad crumbs are getting colour too fast, cover with  foil until the mac and cheese reaches a bubbly state. Once there, take from oven and let cool slightly before serving.